Scallop Seviche
Serve this refreshing hors d'oeuvre in individual serving dishes. Very small appetizer bowls or porcelain Chinese soup spoons are ideal. Use a large pot for blanching scallops to ensure that the water remains at the boiling point and the scallops get cooked through in the shortest amount of time.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 44 |
| pro | 5 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | trace |
| chol | 9 mg |
| sodium | 191 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 3% |
| vit C | 17% |
| folate | 2% |
-
8 oz (250 g) bay scallops (or sea scallops, cut in 1/2-inch/1 cm cubes)
1 tbsp (15 mL) extra-virgin olive oil
1/4 cup (50 mL) lime juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper flakes
1/2 cup (125 mL) diced seeded cucumber
2 tbsp (25 mL) each finely diced sweet red and yellow pepper
2 tbsp (25 mL) chopped fresh mint or coriander
Preparation:
In large saucepan of boiling water, cook scallops just until firm, about 1 minute; drain. Transfer to bowl and toss with oil; let cool. Drain. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Stir in juice, salt and pepper flakes. Cover and refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 3 hours.)
Mix in cucumber, red and yellow peppers, and mint. To serve, divide among small bowls or Chinese soup spoons.
Source
CanadianLiving Magazine: January 2003
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